Tuesday, May 11, 2010
Black Eyed Peas and Ray LaMontagne
Earlier this evening, my mom and dad treated us to dinner at Firebirds. Isn't it a special occasion when your parents still treat you to dinner? I'm a married woman, and I still get excited over a free meal. I ordered their garden salad, knowing that I was making this dip later. I also went light on dinner because I inhaled one of the best gyros in Memphis at Elliots for lunch. I would have taken a picture of that gyro, but I was with my boss for lunch and wasn't quite sure that whipping out the iPhone and taking photos of my food was appropriate. Next time. It will eventually find its way into this blog.
So, back to the black-eyed peas. Disclaimer: don't judge a dish by it's name. If you are not a fan of black- eyed peas, I would encourage you to try this recipe. Over the holidays last year, I made this appetizer several times, and people who admittedly dislike black-eyed peas loved it. I think it's because the beans do not dominate the flavors in this recipe. It adds texture and substance more than anything. The pepper jack cheese is the ringer.
Black-eyed peas have been a staple in southern cooking for centuries. As a southerner, we usually eat our black-eyed peas on New Years to bring us good luck and prosperity. Or you could just make this special con queso and eat it any time of the year you want! It refrigerates well and will last throughout the week when you want to feed the need for a quick snack.
Ray's voice is original, raw and full of soul. Much like these tasty black-eyed peas.
Back-Eyed Peas Con Queso
1/2 stick of butter
2 cloves of garlic, pressed
One medium onion, finely chopped
1 (16 oz) processed cheese spread - I use Velveeta Pepper Jack
2 (16 oz) cans of black-eyed peas, drained
In a dutch oven, melt the butter, onion and garlic. Saute until tender.
Add the cheese and cook over medium heat, stirring until melted.
Add the beans;reduce heat and simmer until dip is thoroughly heated. Stir occasionally.
Serve with tortilla chips.